Hi!
I'm from Amsterdam and a big fan of genever (spelled as jenever here). Most common and available in every cafe are the young and the old kind (the first is colourless and quite sharp, the old on is transparant yellow and more mellow). My favourite kind is Korenwijn (grainwine I guess, destilled from malt) which is best drunk alongside a dark beer from Belgium called Palm. If you ever come across either of these two, do try! Bye!
Anne-Jet
In 1993, while dining at the Black Sheep restaurant in Amsterdam, I was served jenever. It was golden in color and it was definitly a sipping gin. It was a cultural experience that I , obviously, haven't forgotten.
I found an "old" bottle in my grandfather's bar. Can't recall the label but it was in a craft type cask. Delicious -- and my first and only memory of getting wasted with the old man! It should be available here.
I have some Dutch relatives and it seems that there are certain customs surrounding the jenever. My relatives always keep it in the fridge or freezer. They also always serve it in small glasses - straight up. They are about the size of a shot glass, but usually with a stem - and often cut glass. It is sipped - not slammed. Another thing that I've always found interesting is that when they pour it, they always pour the glass very full - like to the brim. Also, when the jenever is chilled like this, it pours like a thin syrup.
Subscribe to our feeds:
Subscribe by email:
Website:
Location:
About:
Favorite foods:
Last bite on earth: